Mutton pulao

 

Mutton pulao is a delicious and aromatic dish made with tender pieces of mutton (goat meat) and fragrant rice cooked together with a blend of spices. It's a popular dish in many South Asian and Middle Eastern countries and comes in various regional variations. Here's a basic recipe for making mutton pulao:

Ingredients:

For the Mutton Marinade:

• 500 grams of mutton pieces (bone-in or boneless)
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons vegetable oil

For the Rice:

• 2 cups long-grain Basmati rice
• 4 cups water
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• Salt to taste

For Cooking:

• 2 tablespoons vegetable oil or ghee (clarified butter)
• 1 large onion, thinly sliced
• 2-3 green chilies, slit
• 1/2 cup chopped tomatoes
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon black peppercorns
• 1 bay leaf
• 1/4 cup chopped fresh coriander leaves
• 1/4 cup chopped fresh mint leaves

Instructions:

Marinate the Mutton:

In a bowl, combine the mutton pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, salt, and 2 tablespoons of vegetable oil. Mix well and let it marinate for at least 30 minutes or longer in the refrigerator.

Prepare the Rice:

Wash the Basmati rice thoroughly until the water runs clear. Drain and set aside.

In a large pot, bring 4 cups of water to a boil. Add the rice, green cardamom pods, cloves, cinnamon stick, and salt. Cook until the rice is 70-80% cooked (it should still have a slight bite). Drain the rice and set it aside.

Cook the Mutton:

In a large, heavy-bottomed pan or a pressure cooker, heat 2 tablespoons of vegetable oil or ghee over medium heat.

Add the sliced onions and sauté until they turn golden brown.

Add the marinated mutton pieces and cook until they are seared and no longer pink.

Add the chopped tomatoes and cook until they soften.

Add cumin seeds, fennel seeds, black peppercorns, bay leaf, and green chilies. Sauté for a few minutes until the spices release their aroma.

Assemble and Cook the Pulao:

Add the partially cooked rice to the mutton mixture and gently mix everything together.

Add the chopped fresh coriander leaves and mint leaves.

Cover the pan and cook on low heat for about 20-25 minutes or until the mutton is tender and the rice is fully cooked. You can also use a pressure cooker to cook it faster; just follow the cooker's instructions.

Serve:

Once the mutton pulao is ready, remove it from heat and let it rest for a few minutes.

Serve hot with raita (yogurt sauce) or a side salad.

Enjoy your homemade mutton pulao! You can adjust the spice levels to your preference by adding more or less chili powder and green chilies.